Best-ever chunky guacamole

Prep: 10 mins


Serves 8
This is the best version of this classic dip. The ingredients are kept to a minimum, so it's as fresh-tasting as possible

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal103
  • fat10g
  • saturates1g
  • carbs2g
  • sugars0g
  • fibre2g
  • protein1g
  • salt0.01g
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  • 1 large ripe tomato



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 avocado, very ripe but not bruised



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 large lime



    The same shape, but smaller than…

  • handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve
  • 1 small red onion, finely chopped
  • 1 chilli, red or green, deseeded and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • tortilla chips, to serve


  1. Use a large knife to pulverise the tomato to a pulp on a board, then tip into a bowl. Halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

  2. Tip all the other ingredients into the bowl, then season with salt and pepper. Use a whisk to roughly mash everything together. If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed. Scatter with the coriander, if using, then serve with tortilla chips or spicy wedges and sour cream.

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Comments (71)

Yummy_yum_yum's picture

Amazingggggg!!!! Tastes great, never buying shop bought ever again!

dotty69's picture

This guacamole is soooo good. I had it for dinner with some other dips and pitta, breadsticks etc and then spent the evening in front of the tele with a bag of tortilla chips and the rest of the guacamole. I made it again three days later it. Its delicious

jburton's picture

There is a problem with this....its just toooooooo good and i cant stop eating it before I serve it at dinner, I literally have to force myself to put it in the fridge. As I love this recipe I always go back to it when I want to make Guacamole and don't even bother looking at any others. . I'm making it tonight to go with steak enchiladas and Mexican potato wedges, all home-made. I love all Barneys recipes and they never let me down. The stone trick works a treat too.

sarahlou@123's picture

How long will this keep ? ( is overnight possible ? )

Jenoircha's picture

Simple and tasty. I reduce the ingredients to make it for 2 of us to have with our chilli. Such a winner. Chilli doesn't seem right without it now. I'm not a fan of coriander so I just leave it out an it's still delicious.

nvt395w's picture

I'd never made guacamole before (or even tasted it) so I made this not knowing what to expect. It was easy to make and really tasty, I added a pinch of cumin and paprika and a smidge of garlic. It went beautifully with our rather hot chilli con carne and I'll definitely be making it again.

Strawberrysquash0's picture

I made the guacamole to accompany a Mexican Feast for friends on Saturday. I was concerned that it may not taste as good as a shop bought version however I wasn't disappointed! I added a clove of garlic as suggested by a previous comment and that made it complete. I won't buy guacamole again, this recipe was delicious. Thank you :-)

lizleicester's picture

Served this with tortilla chips and it was very tasty (nearly too spicy due to the red chilli).

reevey's picture

Good guacamole as is, comparable and even better than shop or restaurant stuff.

Sons10's picture

This was a good basic recipe, but I felt lacked taste. I added a clove of crushed garlic, a large teaspoon of ground cumin, a splash of lemon juice and about 3-4 glugs of extra virgin olive oil. This improved it for me :-).

jander1018's picture

Personally, I love to add one or two chopped hard boiled eggs --- depends on the quantity of guacamole you're making of course. And a point about using cling film to preserve --- don't just cover the bowl, but place the cling film directly on top of the mashed guacamole so there are no air pockets. It will keep much longer this way without turning brown.

kelcyh's picture

This was sooooo yummy! I'm not actually a massive fan of guacamole but this was delicious and so fresh. I used a hand held blender to mix everything as I wasn't sure how to 'pulverise' the tomatoes and it turned out great. Also used the juice of half a lime only and I think that was enough. Think I'll be making this regularly as heathy dip!

africanqueen's picture

Delicious, almost on par to a guacamole we had in Texas many years ago.

janerichardson's picture

I'm not buying guacamole again! Even the premium one I usually buy is like baby food compared to this! Really fresh tasting. Not sure how I was meant to "pulverise" the tomato, I just chopped it into fine dice. My finished guacamole had the consistency of a salsa. The final flavour (like most things) will depend on the quality of the ingredients. I was lucky to have organic avocado, tomatoes & red onion in my vegbox.

NB88's picture

Quite surprised this recipe has received such a good rating. I love avocados and guacamole but I found that it tasted quite average and I've made better guacamole in the past without even using a recipe. It was okay but certainly nothing special for me.

Mia Bleach's picture

This has a lovely kick to it. I just use a frozen chilli cube.

cclements68's picture

Absolutely delicious!

natasha_81's picture

Great taste and super easy! Leaving the stone in really works! Make sure the avocados are ripe.

emirates92's picture

I have made this recipe for years! the best ever. It certainly does not need any garlic, just some salt to bring out the flavours!! I give it 6 stars!!

stephaniepebrocq's picture

Perfect !!!!


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